A Tradition in Family Baking

Herb Onion Batter Bread

Herb Onion Batter Bread
A casserole bread with all the flavor of herb stuffing.
Yield: One 2-quart casserole loaf
  • 3¼ cups bread flour
  • 1 package (2¼ tsp) RED STAR Active Dry Yeast
  • 2 Tbsp sugar
  • 1 tsp salt
  • ½ tsp ground sage
  • ½ tsp rosemary leaves, crushed
  • ¼ tsp thyme leaves, crushed
  • 1 cup finely chopped onion
  • ¼ cup butter or margarine
  • 1¼ cups water
  • 1 egg
  1. In large mixer bowl, combine 1½ cups flour, yeast, sugar, salt, sage, rosemary and thyme; mix well. In small skillet, sauté onion in butter until golden. Add to flour mixture. Add warm water (120-130°F) and egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a stiff batter.

  2. Spoon into greased 2-quart casserole. Cover; let rise in warm place until double, about 1 hour. Bake at 375°F for 35 to 40 minutes until golden brown. Remove from casserole; serve warm or cold.
You can substitute Instant (fast-rising) in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise faster - about 50% faster. Adjust your rise times accordingly. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.

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  1. can you give the measurements of a two quart casserole please? I have numerous bowls, not sure which one is correct.

    • Hi Peggy,
      It depends on the shape and depth of your dish. A square 2 quart dish is about 9×9-inches. Check the bottom of the dish – it usually states the size.

      Happy baking!

  2. I have been looking for this recipe ever since 1975, when I found it on a yeast pkg, made it for thanksgiving dinner & loved it, but lost the recipe!

    So glad you publish these things – Thank you!
    (Going to share it with my older sister – she’s never heard of “no-knead” yeast bread)

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